Butter Chicken (Murgh Makhani)

Instructions

1. In a bowl, combine all Chicken Marinade ingredients. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add ginger-garlic paste and sauté for another minute until fragrant.
4. Stir in the canned diced tomatoes, garam masala, red chili powder (if using), salt, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. While the sauce simmers, heat a separate skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
6. Add the cooked chicken to the simmering sauce. Stir in the heavy cream, butter, and crushed kasuri methi. Simmer for another 5 minutes, allowing the flavors to meld.
7. Serve hot with rice or naan bread. Garnish with fresh cilantro, if desired.